Picanha Steak With Chimichurri Sauce

Enjoy this Picanha steak, a family recipe from Rievalley Wine Estate with chimichurri sauce and a bottle of Rietvallei Cabernet Sauvignon.

Ingredients:

  • 5 kg Picanha beef rump
  • 2 tsp smoked or normal paprika.
  • Salt & Pepper or your preferred braai salt for seasoning

Chimichurri Sauce Ingredients:

  • 90 g fresh coriander
  • 2 cloves garlic
  • 1 green chilli
  • ½ cup olive oil
  • 1 Tbsp salt
  • 2 Tbsp red wine vinegar

Method:

  1. Cut the steak into large chunks. Season with paprika, salt and pepper or braai salt.
  2. Braai on high heat until done to your liking.
  3. Allow to rest for 5 min, spoon over the chimichurri sauce and enjoy!
  4. For the sauce add all the ingredients to a food processor on high speed for 30 seconds